Condiments: fish sauce, soy sauce, chili-fresh, satay, black pepper, limes, lettuce, bean sprouts, perilla leaves.
Bánh canh (banh is used as general phrase for cookies, pastry, bread noodles in this case banh canh is a type of "rice noodle soup") is a thick Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut.
Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs. Bánh canh bột lọc – a more translucent and chewy version of the noodle. Bánh canh chả cá – the dish includes fish cake and is popular in the South Central, Vietnam. Bánh canh giò heo tôm thịt – includes pork knuckle and shrimp.[3] Bánh canh Trảng Bàng – bánh canh made in the southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. Bánh canh tôm – a shrimp-flavoured broth that is also mixed with coconut milk. The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means "soup."
